Israeli Hummus

December 15th, 2011 § 0 comments § permalink

Makes 3 cups


2 cups of chick peas, soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
13 cup tahini
1 teaspoon salt
½ cup extra-virgin olive oil
13 cup lemon juice
1 tablespoon lemon zest
¼ cup extra virgin olive oil
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon zahtar (optional)


In the bowl of a food processor, add chick peas, garlic, tahini, salt, extra virgin olive oil, lemon juice, and lemon zest and puree until smooth. Addmore of the chickpea liquid to attain a thinner texture. Place the hummus on a flat bowl and using the back of a large spoon make a well in the middle, not too deep. Drizzle the olive oil over the top of the hummus making sure to get a good portion in the center well, but also all over it. Throw the parsley leaves over the top and sprinkle a little zahtar over the top of that! Enjoy with fresh pita!

Lemon Preserves

August 10th, 2011 § 0 comments § permalink

Makes 2 ½ cups


3 lemons, de-seeded, and chopped whole, peels included
1 cup water
1 cup sugar
1 tablespoon fresh basil, chopped (optional)


Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and thick. Take off heat and add basil. Cool.

Roasted Red Pepper Cream Cheese Spread

October 12th, 2009 § 0 comments § permalink

Makes 1 cup spread.


2 roasted red peppers
¼ c chopped basil, parsley, marjoram
1 c cream cheese
3 cloves chopped garlic
1 T olive oil


Mix all ingredients with a food processor and process until smooth, serve on pita bread or vegetables or as a sandwich spread.

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